Ingredients
(for a cast iron pan or a cake tin, 25 cm Ø)

• 1.5 kg potatoes, waxy
• 1 large onion
• 1 garlic clove
• 3 tbsp chives rolls
• 3 eggs
• Salt, pepper, nutmeg, marjoram
• 2 raw polish or metten ends
• Butter (or clarified butter) and breadcrumbs for the mold

Heat the Merklinger to approx. 230-250°C.

Grease the pan or mold and sprinkle with breadcrumbs.

Peel and finely dice the onion. Peel and finely chop the garlic.

Wash, peel and coarsely grate the potatoes. Leave to stand briefly in a sieve over a bowl.

Squeeze the potatoes in a sieve, drain the water (leave the starch in the bowl). Add the grated potatoes to the starch in the bowl. Add the onions, garlic and chives and mix with the eggs.

Season with salt, pepper, nutmeg and marjoram.

Pour the potato mixture into the prepared tin and smooth out.

Cut the sausages into slices and arrange on top.

Place the pan/mold on the wire rack and place in the hot
Bake the Merklinger at 230-250 °C for approx. 60 minutes (you can also bake the potato cake a little longer if you like it a little crispier).

Tip:
It goes well with apple sauce or a herb dip. You can also bake this hearty potato cake in muffin tins. This makes a great finger food that you can also serve cold with a glass of white wine.

A hearty and sweet variation is the "Stoppelfuchs" (plum and potato casserole)

You can make it in the same way as the potato cake with sausages. Would you like to try this specialty, which originally comes from Bohemian cuisine?

Fry 150 g of diced bacon in the pan.

Prepare the potato-onion-egg mixture (without garlic, marjoram and chives), spread on top and smooth out.

Top the casserole with pitted, halved plums and sprinkle with 1-2 tablespoons of brown sugar before baking.